These Maple Bourbon Brussels Sprouts with Bacon and Pecans are an easy way to make Roasted Brussels sprouts extra tasty! The sprouts are roasted until tender with crispy edges. Then, they are tossed in a sweet maple bourbon glaze with bacon and toasted pecans. Every bite has a little bit of sweet, salty, and crunchy goodness!
If you enjoy Brussels sprouts, you should also try my Shredded Brussels Sprouts! And if you are planning a holiday meal, take a look at my Thanksgiving Side Dishes for even more dishes to add to your table!
Ingredients & Substitutions
- Brussels sprouts: Use fresh Brussels sprouts, trimmed and cut in half. Try to choose sprouts that are close in size so they roast evenly.
- Bacon: Thick-cut bacon adds a salty, crispy bite that goes well with the sweet glaze. Regular bacon works, too.
- Maple bourbon glaze: Pure maple syrup, light brown sugar, balsamic vinegar, butter, and a little kosher salt make a sweet and tangy glaze. Use pure maple syrup rather than pancake syrup.
- Bourbon: Bourbon adds a deep flavor to the glaze. I have quite a few whiskey and bourbon recipes you may want to check out! Use your favorite brand, or leave it out if you prefer a glaze without alcohol.
- Olive oil: Helps the Brussels sprouts roast and brown in the oven. Extra virgin olive oil works well.
- Pecans: Toasted and roughly chopped pecans add a little crunch. You can toast them yourself or use pecans that are already toasted.
- Seasonings: Kosher salt and black pepper bring out the flavor of the Brussels sprouts and balance the sweetness of the glaze.
Tips for the Best Maple Bourbon Brussels Sprouts
- Cut the sprouts evenly: Trim and halve the Brussels sprouts so they are close in size. This helps them roast at the same rate.
- Give them room to roast: Spread the sprouts in a single layer with the cut sides facing down. If the pan is too crowded, use two baking sheets so they brown instead of steam.
- Use a hot oven: Roast at 425°F to help the edges get nicely browned and crispy.
- Watch the glaze: Let the glaze simmer until it thickens slightly and coats the back of a spoon. It will thicken a little more as it cools.
- Toast the pecans: Toasting brings out the nutty flavor and adds a little extra crunch. Let them cool before chopping.
- Toss just before serving: For the best texture, toss the roasted Brussels sprouts with all of the glaze, then add the bacon and pecans right before serving.
FAQs
Can I make these Brussels sprouts without bourbon?
Yes! You can leave out the bourbon if you prefer. The glaze will still be sweet and tasty, with plenty of flavor from the maple syrup, brown sugar, and balsamic vinegar. You do not need to replace it with anything.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this recipe. Frozen sprouts have more moisture and may not brown as well in the oven.
Can I use a different nut or leave out the pecans?
Yes! Chopped walnuts are a good substitute for pecans. Toast them first for the best flavor and crunch. You can also leave the nuts out completely if you prefer.
Can I make the glaze ahead of time?
Yes! You can make the glaze a day ahead and store it in an airtight container in the refrigerator. Reheat it gently in a saucepan before tossing it with the roasted Brussels sprouts.
How do I keep the Brussels sprouts from getting soggy?
Spread them in a single layer on the baking sheet, with the cut sides facing down. Give them enough room to roast, and use two baking sheets if needed. Toss them with the glaze just before serving.
Can I Make Maple Bourbon Brussels Sprouts Ahead of Time?
If you are planning a holiday dinner (these Brussels sprouts would be a wonderful Thanksgiving Side!), a little prep ahead of time can make the day much easier! Here are a few ways to get parts of this recipe ready before serving:
- Pecans: Toast and chop the pecans up to 3 days ahead. Store them in an airtight container at room temperature.
- Bacon: Cook the bacon up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat it briefly in a skillet before serving.
- Glaze: Make the maple bourbon glaze up to 2 days ahead. Refrigerate it in an airtight container and warm it gently in a saucepan before using.
- Brussels sprouts: Trim and halve the sprouts a day ahead. Store them in an airtight container in the refrigerator.
For the best flavor and texture, roast the Brussels sprouts and toss everything together just before serving.
For more holiday meal ideas, take a look at my Thanksgiving Menu and Christmas Menu!
How To Store Maple Bourbon Brussels Sprouts
Refrigerator: Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. The sprouts may soften as they sit, but they will still taste good.
To Reheat: Warm the leftovers in a skillet over medium-low heat until heated through. You can also microwave individual portions in short intervals. The oven works, too! Spread the sprouts on a baking sheet and warm at 350°F until heated through.
Freezer: I do not recommend freezing these Brussels sprouts. They can become soft and lose their roasted texture after thawing. They are best enjoyed fresh!
Maple Bourbon Brussels Sprouts with Bacon and Pecans
Ingredients
Brussels Sprouts
- 2 pounds (907 g) Brussels sprouts, trimmed, halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices thick-cut bacon, diced
Maple Bourbon Glaze
- ¼ cup (80 g) pure maple syrup
- 2 tablespoons (25 g) light brown sugar, packed
- 2 tablespoons bourbon
- 1 tablespoon balsamic vinegar
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt, or to taste
Topping
- ½ cup (55 g) pecans, toasted*, roughly chopped
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
- Add the Brussels sprouts to a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Arrange the Brussels sprouts on the prepared baking sheet in a single layer, cut side down. Leave space between them so they roast instead of steam. Use two baking sheets if needed.
- Roast for 20 to 25 minutes, or until fork-tender with deeply browned, caramelized edges.
- While the Brussels sprouts roast, add the diced bacon to a large skillet over medium heat. Cook for 7 to 9 minutes, stirring occasionally, until crispy.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Carefully discard all but about 1 teaspoon of the bacon drippings.
- Remove the skillet from the heat. Carefully add the bourbon and balsamic vinegar. Return the skillet to medium heat, scraping up any browned bits from the bottom.
- Add the maple syrup, brown sugar, and salt. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring occasionally, until the glaze has reduced slightly and coats the back of a spoon. It will thicken a little more as it cools.
- Remove the skillet from the heat. Stir in the butter until melted and smooth.
- Add the roasted Brussels sprouts to the skillet. Toss until evenly coated with the glaze.
- Fold in the crispy bacon and toasted pecans, reserving a little of each for garnish if desired.
- Transfer to a serving dish. Sprinkle with the reserved bacon and pecans, if using. Serve immediately.
Notes
- Spread the pecans in a single layer on a baking sheet.
- Bake at 350°F for 5 to 8 minutes, stirring once halfway through. Watch them closely so they do not burn. They are ready when they smell nutty and look lightly toasted.
- Let them cool before chopping.
Did you make this recipe?
You can tag me at @iamhomesteader.
